Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
This weekend, the warm, sunny weather seems to be back. So it feels a little less like fall than just a few days ago when the cool rains where here. But I was still ready for our first pumpkin of the season.
The end of the summer has me thinking a lot of about the fruits and vegetables we’ve frozen, and the ones from last year that we’ve yet to use. We’ve got big freezer bags full of berries, peaches and more (I even already broke into the strawberries to flavor my latest batch of kombucha… it was perfection).
Today, I bought a bunch of tomatoes and I think I’ll use them to make soup. It’s early yet, but before we know it we’ll be picking apples and pears, and roasting up winter squash for dinner. I guess the best part about the seasons is that they change… somehow, we miss them when they’re gone even though the season we’re in is pretty great as well.
Last October, I was the beneficiary of several sugar pie pumpkins from a friend. We enjoyed using a few of them right away, but most of them went in the freezer portioned into little one-pound ziplock bags. They’ve been on my mind for a few weeks now, and since the weather had finally cooled a bit, I was ready to bust ’em out.
These pancakes were what we made first – they’re no more difficult than regular pancakes, and I love to slather them in butter and add a little sprinkle of salt.
Can we just hang out in this in-between-summer-and-fall period forever? I wouldn’t mind.